Recipe – Banana Loaf Cake

I experiment a lot in our kitchen, not always successfully! Obviously I look at recipes online and then adjust them or embellish them to my own taste, however sometimes a recipe is so perfect there is little adjustment to do. We love banana loaf and Mary Berry’s recipe is spot on, so here’s that recipe, which comes from Mary Berry’s Baking Bible. All we’ve done is change the type of sugar!

You will need:

100g softened butter or Stork

175g golden caster sugar

2 large eggs

2 large or 3 small ripe bananas

225g self raising flour

1 teaspoon of baking powder

2 tablespoons of milk

50g chocolate chips (optional)

Heat the oven to 160 degrees. Grease a 2lb loaf tin – it’s worth buying a couple of sizes as they’re always useful. Write the size underneath in permanent marker. If you don’t know how big they are, fill them with water and weigh them. Finish off the tin by lining it length-ways with baking paper.

Mash the bananas and put them in a large mixing bowl with everything else, including the chocolate chips if using, then mix with an electric hand mixer for just two minutes. Spoon the mixture into the tin and pop it in the oven.

Set your timer for 50 minutes and check it is golden and bouncy, and a skewer stuck in comes out clean. If not, let it go for the full hour.

Leave to cool in the tin for ten minutes then turn out onto a wire rack to cool in full. It’s super yummy warm or cold but keep it in an airtight container to keep the moisture in.